Three easy chocolate recipes to make with the kids, plus last-minute Easter Egg deals

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Easy chocolate recipes to make over the Easter break with kids

Chocolate peanut butter and tahini brownies

Peanut butter and tahini give these brownies a nutty, delicious flavour profile

Servings

12

Preparation Time

 60 mins

Cooking Time

 25 mins

Total Time

 1 hours 25 mins

Course

 Baking

Cuisine

 Irish

Ingredients

• 2tbsp flaxseed meal

• 170g plain flour

• 60g cocoa powder

• 2tsp baking powder

• 150g brown sugar

• ¼tsp sea salt, plus more for finishing

• 320g dark chocolate chips

• ½tsp instant coffee

• 230g oat milk or non-dairy alternative

• 120g butter, melted

• 1tsp vanilla extract

• 50g smooth peanut butter

• 25g tahini

Method

1. Preheat the oven to 200˚C/180˚C fan/gas 6. Line a 23 x 23-centimetre baking tin with baking parchment.

2. In a small bowl, combine the flaxseeds with three tablespoons of water. Set aside for about five to 10 minutes until it thickens and develops a jelly-like consistency.

3. Into a large mixing bowl, sift the flour, cocoa powder and baking powder. Stir in the sugar and salt.

4. Place a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the hot water. Weigh out and set aside 100 grams of the chocolate. Melt two-thirds of the remaining chocolate in the heatproof bowl, stirring often. Once completely melted, add the remaining one-third of the chocolate and the instant coffee powder, remove from heat and stir until silky smooth. Leave to cool for five minutes.

5. Fold the melted chocolate, oat milk, butter, flaxseed paste and vanilla extract into the dry ingredients until well combined. Pour the mixture into the lined baking tin. Tap gently against the counter to remove any trapped air bubbles.

6. Bake for 25 minutes; the top should be slightly cracked and cooked, and the inside should be slightly gooey. Remove from the oven and allow to cool completely in the tin.

7. Set a heatproof bowl over a pan of simmering water, making sure it doesn’t touch the water. Melt two-thirds of the remaining chocolate in the bowl, stirring. Once melted, add the rest of it, remove from the heat and stir until smooth. Cool for five minutes.

8. Spread the remaining chocolate mixture over the brownies, top with dollops of peanut butter and tahini. Using a knife or a toothpick, gently swirl the peanut butter and tahini together to create a magical design. Transfer the brownies to the fridge to cool for about 45 minutes.

9. Cut the chilled brownies, sprinkle of sea salt and serve.

Double chocolate and raspberry buns

recipe by:Michelle Darmody

Chocolate and raspberries are always a good combination.

Servings

12

Preparation Time

 10 mins

Cooking Time

 20 mins

Total Time

 30 mins

Course

 Baking

Cuisine

 Irish

Ingredients

• 25g cocoa powder, sieved

• 250g self-raising flour

• 2 tsp baking powder, sieved

• 25g muscovado sugar

• 100g golden caster sugar

• 2 eggs, lightly beaten

• 170mls milk

• 100mls rapeseed oil

• 100g raspberries

• 100g of chocolate chips

Method

1. Preheat your oven to 170°C and pop bun cases into a 12-hole tin.

2. Mix the dry ingredients together then make a well in the centre and add in the eggs, milk and oil. Combine until smooth.

3. Stir in the raspberries and chocolate chips.

4. Scoop the mixture between your bun cases and bake for about 20 minutes until the buns are baked through. Once cool enough to handle place on a wire rack to cool completely.